Serves 4

100g Pedrazzoli sliced coppa stagionata
¹/³ cup Sabato dill and almond pesto
Handful rocket leaves, coarsely chopped
¹/³ cup Sabato aioli
Extra virgin olive oil (EVO)
300g Rustichella or Girolomoni bucatini pasta
125g Clevedon Buffalo Co. mozzarella
Extra rocket leaves, to garnish

Line a baking tray with baking paper. Put the coppa slices in one layer on the tray
and bake at 180°C for 5-10 minutes or until crisp. Remove to cool. Put the pesto, rocket and aioli in the bowl of a food processor and process to a paste. Add 2-3
tablespoons EVO, season to your liking and pulse to combine.

Bring a large pot of salted water to the boil. Add the pasta and cook for 10-12 minutes or until al dente (just tender to the bite). Drain pasta and reserve ½
cup of the cooking water. Return pasta to the pot and add the pesto sauce. Toss the hot pasta with the sauce, adding just enough pasta water to loosen the sauce so that it clings to the pasta.

Serve pasta in bowls topped with torn mozzarella and crispy coppa. Garnish with extra rocket.


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